MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Chicken-Stuffed Peppers
 Categories: Leftover, Chicken, Boat
      Yield: 1 Servings
 
      4 lg Sweet red pepper
      1 tb Sesame oil
      1 cl Garlic; minced
      1 ts Fresh ginger; minced
    1/2 c  Carrots; finely chopped
    1/4 c  Green onions; thinly sliced
      1 c  Chicken  *
      1 c  Cooked regular rice
    1/2 c  Frozen English peas; thawed
      1    Egg; beaten
      1 tb Soy sauce; + 1 1/2 ts
    1/8 ts Salt
 
  * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)

  Cut a 1/2" thick slice from the side of each pepper, reserving
  slices; remove seeds. Place peppers in boiling water, boil
  5 minutes. Drain, set aside.

  Coat a large skillet or wok with Pam; add sesame oil, and place
  over medium heat until hot. Add garlic and gingerroot; stir fry
  30 seconds. Add carrots and green onions; stir fry 2 minutes more.
  Remove from heat. Add chicken and remaining ingredients, stirring
  well.

  Spoon 3/4 cup mixture into each reserved pepper. Top with reserved
  pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking
  dish. Cover and bake 350°F for 30 minutes or until thoroughly heated.

  Per serving: 231 cal, 16.4 g protein, 6.7 g fat, 25.7 carbs,
  98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium

  From the Files of Earl Shelsby, converted 20 Mar 1994
 
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